A relatively simple cooking technique that is basically a sealing process. Its aim is to seal in the flavor of vegetables, meats, and shellfish, and to retain the bright color of vegetables.
Heat the wok, pour 3 cups of peanut oil into it, and heat to exactly 300°F. Vegetables should be added to the oil for no longer than 30 to 45 seconds, then should be removed with a Chinese strainer.
Meats and Shellfish
Heat the oil to 400°F. to 425°F. Place the food on the mesh of the strainer and lower it into the oil for 1 to llA minutes.
When you remove foods from the oil, drain off the excess oil and set aside the oil-blanched foods to use as required.
Maybe You Like Them Too
- Tear-and-share sausage rolls with tomato chutney
- 4 Best Life Hacks to Eat Better
- THE NO 1 COCKTAIL HOUR CROWD PLEASER?
- Great Tasting Breakfast
- Benefits Of: CUCHINITO, EXPLODING CUCUMBER